小麦面团粘度与面粉主要品质指标相关性研究  

Correlation of Dough Stickiness with Main Wheat Quality Parameters

作　　者：张华文[1] 田纪春[1] 刘艳玲[1] 

机构地区：[1]山东农业大学农学院,山东泰安271018

出　　处：《中国农学通报》2005年第2期69-71,共3页Chinese Agricultural Science Bulletin

基　　金：国家计委<国家大型优质小麦生产基地项目>(2000-1405);山东省科技厅<超级小麦育种计划研究项目>(2003-108)

摘　　要：以山东省32个小麦品种为材料,进行面团粘度性状和蛋白质含量、面筋指数、面团流变学特性指标之间的相关性的研究。结果表明:(1)面团的粘度性状与面粉很多品质指标具有非常显著的相关性,可以使用面团粘度性状对面粉品质进行评价。(2)面团粘度与代表面团筋力强弱的品质指标都有非常显著的负相关,说明小麦面团粘度与小麦面团的筋力强度和面团的抗揉混强度之间具有非常显著的负相关性,表明降低面团的粘度,可以提高面筋质量、面团的抗揉混能力和面筋筋力强度。Thirty-two different wheat varieties were used to measure dough stickiness, protein content, gluten index and dough rheological properties. The relation between dough stickiness and main wheat quality parameters was determined by the correlation analysis. The results are as follows:First, dough stickiness properties were remarkable correlated with many flour quality parameters, so dough stickiness properties can be used to evaluate wheat flour. Second, wheat dough stickiness were significant negative correlated with some quality that indicate dough strength quality index of intensity, indicate that wheat dough stickiness properties with wheat gluten strength intensity of dough and the resist intensity of dough be rubbing and mixing have remarkable negative correlation, so if reduce the stickiness of the dough, can improve the strength of gluten, the gluten quality, the resisting ability of rubbing and mixing.

关 键 词：面团 和面 面粉 品质指标 粘度 面筋 筋力 小麦品种 性状 蛋白质含量 

分 类 号：S512.1[农业科学—作物学] TS213[轻工技术与工程—粮食、油脂及植物蛋白工程]